Sticky Apricot & Spiced Beef Meatballs & Halloumi

• Grate carrot. Thinly slice celery. Cut halloumi into 1cm-thick slices.

• In a medium bowl, combine beef mince, Mumbai spice blend, beef-style stock powder, fine breadcrumbs and the egg. • Using damp hands, shape heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, then add apricot sauce and a splash of water, tossing meatballs to coat.

• Meanwhile, in a second medium bowl, combine shredded cabbage mix, celery, carrot, a drizzle of white wine vinegar and olive oil. Season.